Tzatziki (Yogurt & Cucumber Dip)


    • 1-1/2 cups plain 2% Greek yogurt (I use Fage)

    • 1 medium English or hothouse cucumber - seeded, coarsely grated and squeezed as dry as possible (about 1 cup)

    • 2 small garlic cloves - minced

    • 2 tablespoons extra virgin olive oil

    • Scant 3/4 teaspoon salt

    • 1/4 teaspoon freshly ground black pepper

    • 2 tablespoons finely chopped fresh mint


  • Combine all ingredients in a medium bowl and mix until well combined.

  • Taste and adjust seasoning if necessary (I often add a generous pinch of sugar to balance the flavors).

  • Cover and chill until ready to serve. Before serving, drizzle with a bit of olive oil and sprinkle with fresh mint, if desired.

Jenn Segal

Once Upon a Chef